Meal Prep

Life often gets hectic and making healthy decisions gets thrown out the window. The biggest problem I hear is time. It takes less time to go out to eat than it does to go to the grocery store and cook something usually, but your waistline will stay thinner and your wallet fatter if you cook meals at home. When you make time to cook, make extra. You can freeze the extra and eat it later if you don’t want to eat the same thing a couple days in a row. If you make enough meals at once, you can rotate them throughout the week. The key is have a plan each week and stick to it. Look at your schedule and plan accordingly, say if you’re in sales and are in your car all day, you probably don’t want lunches that require heating up.

Here are just a few examples of healthy meals you can make it bulk. If I can make them, you can make them. I am self taught.

Turkey Taco Salad

Chop up 2 hearts of Romaine lettuce, rinse, and spin in a salad spinner.

Brown 2 lbs of ground turkey breast and use low sodium taco seasoning according to directions on the packet.

Open a can of low sodium black beans, rinse them in a colander.

Cut cherry tomatoes in half (only when you’re going to eat them soon).

Place your green beans in the steaming tray of a rice cooker. Steam them according to directions for your rice cooker. Steam until they are al dente.

Peel and chop a medium sweet potato. Place in a microwave safe dish. Add a dash of water and sprinkle cinnamon on the chunks. Microwave on the vegetable setting, or 4 minutes or so if your microwave isn’t fancy.

Ginger Chicken Stir-Fry w/ Asparagus (my wife pinned this on Pinterest and I made it)